- 400 g kalamata olives
- 6 cloves garlic, crushed
- 4 T fresh oregano
- 200 g feta rounds, broken into chunks
- 40 g sun-dried cherry tomato halves
- 2 cups extra virgin olive oil
- 150 g phyllo pastry
- 60 g butter, melted
Preheat the oven to 200°C.
Place the olives, garlic, oregano, feta and sun-dried cherry tomato in a large jar.
Pour over the olive oil until immersed. Leave to stand to allow the flavours to infuse.
Coat large sheets of phyllo pastry with melted butter. Place on a baking tray and bake for 5 minutes, or until crisp and golden.
Cook’s tips: These marinated olives are an excellent accompaniment to pre-dinner drinks. Or arrange them in mini bowls and serve as part of an easy meze platter – include artichokes, warmed pitta bread, ready-bought Moroccan hummus and tzatziki, and good-quality olive oil.
Per serving: 1610kJ, 5.5g protein, 34.4g fat, 14.3g carbs